Chicken Paillard with Lemon-Dijon Vinaigrette
In this simple dish, boneless, skinless chicken breasts are pounded into thin cutlets, pan seared (or grilled) then bathed in a warm lemony dijon vinaigrette infused with pan drippings. This recipe is a French classic and one every home cook should have in their repertoire!
Servings: 4
Calories: 410kcal
Ingredients
Chicken Paillard
- 4 boneless, skinless chicken breast about 3 pounds
- kosher salt between 2-4 tablespoons depending on the size of your chicken breast
- 1-2 tbsp neutral oil like safflower or grapeseed
Lemon-Dijon Vinaigrette
- 3 tbsp lemon juice
- 2 tbsp dijon mustard
- 1/2 small shallot minced
- 2 cloves garlic grated
- 2 sprigs fresh thyme leaves only, stems discarded
- 1/2 cup olive oil
- a few handfuls of fresh greens like watercress or frisee for serving optional
Instructions
- Lay the chicken breasts between two large pieces of plastic wrap and gently pound them with a meat tenderizer or rolling pin until they are uniformly 1/2-1/4-inch in thickness. Season both sides liberally with kosher salt.
- Heat a large sauté pan over medium-high heat. Pour in a few tablespoons of neutral oil, just enough to lightly coat the surface of the pan in a very thin layer. Carefully, lay the chicken into the pan, working away from you to reduce splattering. Depending on the size of your pan, you may need to do this in batches. Don't overcrowd!
- Turn the heat down to medium and continue cooking until the chicken is browned, about 4 minutes. Flip and cook until the chicken is cooked through and the second side is nicely browned, about 5 or 6 minutes.
- While the chicken is cooking, make the dressing in a small bowl. Start by whisking together the lemon juice, mustard, shallot, garlic and thyme then, while whisking, slowly pour in the olive oil until the dressing comes together. Season with freshly cracked black pepper and a pinch of salt. Set aside.
- Once the chicken is cooked, turn off the heat and transfer to a platter to rest. Allow the pan to cool down for 2-3 minutes (it should still be warm but not screaming hot) then pour the dressing into it and swirl the pan to coat the surface. Use a wooden spoon to stir the dressing and scrape up any bits of golden "fond" that may be stuck to the pan. Note: if you've accidentally burned or scorched the pan, not a problem, just skip this step and continue on!
- Pour the vinaigrette from the pan over the chicken. Garnish with fresh watercress or frisse and serve immediately.
Notes
Ingredient Notes and Substitutions:
- Chicken Breast: If possible, choose chicken breasts that are all similar in size, about 8-10 oz each. If they're really massive you may want to slice them in half horizontally and make each breast into two cutlets. Chicken thighs will work for too!
- Shallot: Red onion is a good substitute for shallot.
- Thyme: Dried thyme can be substituted for fresh. Alternatively, fresh herbs like; rosemary, oregano or chives would all be just as lovely.
- Light your grill and heat to high. Brush or scrape the grill grate clean and oil it well: Fold a paper towel into a tight pad. Dip it in a small bowl of oil, and, holding it at the end of your grill tongs, draw it over the bars of the grate.
- Arrange the chicken breasts diagonally on the grill grates, grill the chicken for 5-7 minutes then flip to the second side and cook for another 3-5 minutes, depending on the thickness of the cutlets. If any flare-ups occur, simply move the chicken to a cooler section of the grill.
- Transfer the chicken breasts to a platter or plates. Spoon the vinaigrette over them and serve at once. Season to taste.
Nutrition
Calories: 410kcal | Carbohydrates: 2g | Protein: 25g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.03g | Cholesterol: 72mg | Sodium: 215mg | Potassium: 461mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg